Jan 23 2009
That’s not a knife, this is a knife.
Mick Dundee again?
Nope.
This is a story of what you can do if you buy carefully and look at quality and functionality as your first target and leave price further down the list. This particular kitchen tool is not that expensive, either.
If I could only have one kitchen knife, this would be it. I got it at Lee Valley which is a very unique retail outlet that also has an excellent mail order service via their website. The following link will get you started. One knife
Lee Valley sells a range of products that are all meant to be used by people that understand that quality, functionality and durability are what you need to get the job done but that you don’t necessarily have to take out a mortgage to do so. Their product range includes good stuff for woodworking, gardening and all kinds of hardware from cupboard door handles to screws and other hard to find useful hardware.
They don’t try to compete with the big box stores. They don’t sell much in the way of power tools or lawnmowers and most of the product has only one on display. You fill out an order form and take it to the counter where you are served by number. A friendly staff member will take your order and go back and hand pick each item and then show everything to you. If you have any questions they will do their best to help out. You take all the stuff and pay at the end of that counter.
The knife was something I saw on display in the store and decided to try. I also bought a unique sharpening tool that I also use on router bits, scissors and other knives like my Swiss army one. Its a two-sided folding contraption of diamond stuff that has 600x and 1200x grit to it. It is overkill, because it is superfine and ultrafine but I like it that way. It was twice the price of the knife, but I probably will only have to buy one in my lifetime.
The other thing that Lee Valley does is help you to do things better. As part of that web catalogue page for the Peasant Chef’s Knife, you will see a small link “instr” which is the instructions on how to take care of the knife and how to sharpen it.
The knife will never look that shiny again. The only thing that will is the edge because it takes an edge better than any other knife in my homemade knife block. I usually don’t sharpen it right away and start cutting away on one of my plastic cutting boards. A small tip. Knuckle your fingers under in the hand that is holding the stuff you are cutting or chopping and cut slightly away from that hand. Finger stew doesn’t go real far.
This knife will cut tomatoes & potatoes paper thin and is rigid enough to cut right through a rutabaga (waxed turnip). I sometimes make homemade oven-baked potato chips and this knife is essential in cutting them thin enough. Just go slowly and make your strokes deliberate.
As part of the after I-put-it-to-good-use-ceremony, I rinse the knife under cold water, get out the sharpener and sharpen it under running water and then wipe the knife with a paper towel to make sure that all the fine shavings are gone. Then it just goes back into it’s private slot in the big block. Sometimes the little paring knife gets to play but most of the time it’s this guy that does the work. Even cuts fresh baked bread.
I understand now what they meant when they coined the phrase “trusty knife”. It looks to me like it’s a lot lighter than Mick’s too.
G’day mate.
